Taste our products
Indulge yourself with our traditional biscuits. Taste the history of our traditional Italian pastries. For 200 years Grondona is known for:
- Our own sourdough “Bianca Madre” (“White Mother”)
- A typical, unique and inimitable flavour
- Natural Ingredients
- Artisanal processing techniques
- Traditional Ligurian Genuinity.
Grandfather Orlando's Notebook
It's all about tradition
The Grondona family business was founded by Guiseppe Grondona in 1820, as a traditional Ligurian flour mill. In 1850 his son Fransesco Grondona registered it as “Grondona bakery and pasta factory”. In 1920 Orlando Grondona started collecting the regional family recipes and traditional techniques in a little black notebook.
Up until today we still use this notebook filled with wisdom from generations ago. It’s the reference for everything we do. Since then our factory and machines have evolved, but the recipes and the meaning of what we do has never changed.
Guardians of Tradition.
We see ourselves as guardians of tradion. Especially when we talk about our “Madre Bianca”, our own special sourdough. It’s 150 years old. Together with universities we update it, and keep it alive. It’s that sourdough that gives our biscuits their great taste.
Our Madre Bianca (or ‘white mother’) makes our dough lighter and easy to digest. Each morning a small part is collected and treated with a (now rare) technique that was written down in Grandfather Orlando’s little black notebook.
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